The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia [Hardcover]

Darra Goldstein (Author)

Book Description

Publication Date: April 1993

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

--This text refers to the Paperback edition.

Editorial Reviews

From Library Journal

Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences
Copyright 1993 Reed Business Information, Inc.

From the Inside Flap

"Every Georgian dish is a poem."--Alexander Pushkin

"If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine."--Anthony Dias Blue --This text refers to the Paperback edition.

See all Editorial Reviews

Product Details

• Hardcover: 229 pages
• Publisher: Harpercollins; 1st edition (April 1993)
• Language: English
• ISBN-10: 0060166460
• ISBN-13: 978-0060166465
• Product Dimensions: 9.4 x 6 x 1 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #711,962 in Books (See Top 100 in Books)
  • #5 in Books > Travel > Asia > Georgia
  • #15 in Books > History > Asia > Georgia
  • #31 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

25 of 26 people found the following review helpful:

5.0 out of 5 stars Facsimile edition of a classic!, October 27, 2003

By 

Molly M (USA) - See all my reviews

This review is from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (Paperback)

Thanks to some bright soul at UC Press, who probably had a Christmas list when the original went out of print, this best of all cookbooks for the area is again available. If you read through the reviews you'll see some confusion -- one reader wants mushroom Khimkali, another says she's wrong that there's no recipe-- Khimkali are dumplings and the recipe in the book is for (delicious!) meat, not mushroom, dumplings. It's also uncertain if Basturma, the marinated grilled meat recipes given, is the same as the un-marinated Mtsvadi two Georgian readers yearn for. If your mouth isn't watering yet, consider Fish with Pomegranate and Walnut sauce, succulent chicken sauteed in butter under a weight (one of the most useful techniques ever for game birds or less than tender backyard chickens), green beans cooked over a lamb stew and pureed into it (a pearl beyond price for the gardener confronted with tough beans or the cook who finds only tasteless frozen beans at hand), stellar sweets --easy and exotic with many featuring fruits, --I've found something delicious and something easy in every chapter. For real enthusiasts and the congenitally curious there's much material about the way of life then and now in Georgia. Some unusual herbs are described accurately enough so that you can research them; common herbs are used by cupfuls and handfuls as in --Ms. Goldstein says-- the true Georgian cuisine, and, also as she says, have a completely different effect --another inspiration for exploration among the many you'll find in this book.

This would make a great gift book, for those who already own it, or what the heck, get copies for yourself and your Christmas list!

12 of 12 people found the following review helpful:

5.0 out of 5 stars A wonderful find, June 14, 2001

By 

Alina Kostina (Boston, MA United States) - See all my reviews

This review is from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (Paperback)

This book is precious just by the fact that it exists! The recipes work amazingly well, directions are clear and easy. The sections on culture and customs are extremely helpful in understanding the roots and reasons behind the preparations and techniques. Highly recommended to anyone who knows and loves Georgian food or those trying to expand their culinary horizons.

12 of 12 people found the following review helpful:

5.0 out of 5 stars These recipes are excellent!!!, June 1, 1999

By A Customer

This review is from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (Paperback)

Having tasted authentic Georgian food, I feel confident saying that the recipes in this book make excellent reproductions of the real thing! Goldstein also gives a fascinating insight into the peculiar love of food and wine by the Georgians. Love the book, love the recipes! If you want some rich food that is different, try this!